The protein industry is in a technical improvement revolution that will lead to tastier and flatulence free products. They will have longer shelf life, allow higher product yields, and be more efficient in energy conservation. The improved processes discussed include methods for making superior quality flours and grits, better extruded products, and higher quality concentrates and isolates. The new products will have high protein efficiency ratio ratings and a broad range of nitrogen solubility index. Some of the decision‐making information that processors should have before appropriating capital are described.
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Becker et al. (1976) studied this question.
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